Wednesday, October 13, 2010
Third Trimester Chocolate Cake
If you've been reading Kim Chee Casserole, you'll know I love buttermilk.
But if you don't have any, a cup of milk laced with a tablespoon of vinegar will do in a pinch. Or you could use yogurt or sour cream.
Give it a little stir before you add the next ingredient.
Coffee. It's coffee.
Pop the pans into your preheated oven. They'll be ready to pull out in about half an hour.
One of the great things about this batter is that it doesn't rise a lot. So you don't have to worry much about the middle puffing up and having to cut the top off to make a level surface.
While your cake continues to cool, it would be a good time to make your frosting. I made the Vanilla Bean Frosting I used on the Tie-Dye Cupcakes.
Once your cake is cooled, you can work on assembling it. Pick the cake that will be the bottom layer. I try to pick the one that looks the sturdiest. Carefully place it on your cake stand or plate that you intend to serve the cake on.
Sexy, Silky Bittersweet Chocolate Cake, you'll remember that I love chocolate and raspberry together.
By the way, I bought this jam from Guldan Family Farm in New Ulm. They do a vegetable CSA and also make really tasty jam. If you're interested in the CSA thing, I believe theirs starts in May and runs to October. They always have a great variety of produce at their farmer's market stand, and it's always really fresh and nice looking.
Don't spread too closely to the edge of the cake, or the jam will squish out when you put on the top layer of cake.
The first thing I do when I frost a cake is throw a big ol' dollop of frosting on top. Plop on more than you think you'll need.
If you're pregnant, cut a second slice. Babies like cake, too.
Recipe: Third Trimester Chocolate Cake
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa (not Dutch process)
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. buttermilk
1/2 c. oil
1 c. strong coffee
1 tsp. vanilla
Preheat oven to 350F.
In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt. Mix well.
Make a well in the dry ingredients. Add in eggs, buttermilk, and oil. Stir slightly to combine.
Grease bottoms and corners of cake pans. Pour batter evenly into pans.
Bake for 30-35 minutes or until cake is fully cooked (edges of cake will pull away from the pan, and a toothpick inserted in to the center of cake will come out clean.)
Remove cake from oven and allow to rest for 15-20 minutes before removing from cake pans. Run a smooth-edged knife around the edges of the cake before turning cake out onto cooling racks.
Allow to cool fully before frosting.
*By the way, here's what we got in our October CSA package (sorry, no picture, we already ate one of the half chickens and the chicken meat!):
2 half chickens
2/3 lb. boneless chicken meat, for stir fry
1 lb. ground beef
1 beef roast
4 pork chops
a dozen eggs